kosher salt and freshly ground black pepper, to taste
Freshly ground pepper
1 c. all-purpose flour
2 tsp. garlic powder
1/4 c. vegetable or canola oil, plus 3 tablespoons, divided
2 medium yellow onions, thinly sliced
2 tbsp. butter
1 1/2 c. low-sodium chicken broth or can cream mushroom soup
1/4 c. heavy cream
Chopped fresh parsley, for garnish
1. Season pork chops all over with salt and pepper.
In a shallow dish, mix together flour with garlic powder and chili
powder. Coat pork chops in flour, shaking off excess. Reserve 2
tablespoons seasoned flour.
2. In a large, heavy skillet over medium heat, heat oil until
shimmering. In batches, cook pork chops until golden, 4-5 minutes
per side. Transfer to plate. Wipe out skillet.
3. Reduce heat to medium low, pour in remaining oil, and add
onions. Season with more salt and pepper and cook until very soft
and slightly caramelized, 15-20 minutes. Add butter and let melt,
then sprinkle in reserved flour. Cook until flour is no longer raw,
about a minute. Stir in chicken broth and heavy cream and bring to
a simmer, until sauce begins to thicken, about 5 minutes.
4. Return pork chops to skillet and cook until pork is cooked
through, about 10 minutes more. Garnish with parsley.
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